No family gathering would be complete, for the Lechlers, without the crack potatoes that are so forgiving and can be made ahead for today's dinner or made ahead and frozen for the event. (An unfortunate name but apt.) It just refers to the fact one keeps going back for more. Also, endless items can be added to the basic recipe, and, at the moment, I am trying them with those tiny salad shrimp that you get in the frozen fish section of the market. That's for today and one for the freezer without shrimp because Joe is allergic to shellfish. That dish is with the bacon bits for Thanksgiving. So, that is four soups and one potato dish checked off the Thanksgiving to-do list.
Crack Potatoes
2 16 ounce containers of sour cream
2 cups sharp cheddar cheese
bacon bits 6 ounces...I guess you can buy that, I just fry some bacon
2 packages of Ranch Dip mix
1 large bag of frozen hash browns 28-30 ounces
Combine the first 4 ingredients, mix in hash browns, spread in 9x13 baking dish, top with potato chips (crushed) if you like, and bake at 400 for 45-60 minutes. You can tell, if it is brown and bubbly then it is done.
Thank God for the glorious week, weather-wise, that we have had in Columbus. It makes things more bearable in 2020.
